|McDonough, Ashley||(630) 617-2400 ex.7399||Family and Consumer Science Teacher email@example.com|
#0807 Baking and Pastry Arts
Grades 9-12 / 1 Semester - 1.0 credit
Prerequisite: Chef’s Corner, Nutrition, Chemistry of Food, or Department Chairperson’s Approval
In Baking and Pastry Arts, students will build upon the beginning baking skills learned in Chef’s Corner and learn to make a variety of yeast breads and quick breads with a focus on the scientific principles that yield the best baked products. Students will also practice the preparation of different types of cookies, cakes, pastries, and key culinary techniques such as meringue production and egg tempering. Students will learn the scientific principles behind candy making as they prepare a variety of homemade candies and learn techniques for preparing a variety of specialty desserts including crème brulee, pate a choux, homemade ice cream, custards and puddings. Students will practice plating eye catching desserts and designing and decorating their own custom cakes for a special occasion. Science and math skills are reinforced through practical foods lab experiences. This class is recommended for students planning to pursue a degree in the culinary or pastry arts as well as culinary enthusiasts.